Prep 10 mins
Cook 25 mins
Since pumpkin is the "Ingredient of the Month", I thought I would contribute a few pumpkin recipes. If you like risotto, and are looking for something a bit different, you should give this one a try. I think the nutmeg and gorgonzola cheese are an interesting combination with the pumpkin. The risotto can be served as a side dish or main course.
- 1 garlic clove, chopped
- 1 small yellow onion, chopped (about 1/3 cup)
- vegetable oil
- 236.59 ml arborio rice
- 709.77 ml water
- 177.44 ml cooked and pureed sugar pumpkin (canned is ok, sugar pumpkins are the small, round ones, usually used for pies.)
- 1 chicken bouillon cube
- 1.23-2.46 ml nutmeg (or to taste)
- 78.07-118.29 ml gorgonzola (or to taste)
- parmesan cheese, grated
- Dissolve boullion cube in the water.
- Sauté the onion and chopped garlic in vegetable oil in a wide-bottomed pan.
- Add the rice.
- Add the water/bouillon mixture.
- Add the pureed pumpkin.
- Stir the pumpkin into the rice.
- Cook for about 20 minutes stirring occasionally.
- Add Gorgonzola cheese at the last minute and stir.
- Serve with grated Parmesan cheese to sprinkle on top.
A very good recipe. I opted to go with the classic way of making risotto, starting with olive oil instead of vegetable oil for the sautÃ© with shallots (not onions), then adding in a splash of white wine, followed by slowly adding warmed chicken stock for a true risotto other than the bouillon cube, which I find to be too salty. And of course finishing off with the king of cheeses, Parmigiana Reggiano. Otherwise, followed the method, and it came out great. Nice recipe.